I know it’s way past the end of summer.It’s late September – practically
October – and I should be posting fall recipes.Every other blog I’m reading has recipes for pumpkin bread,
apple pie, or hearty stews.

Maybe I wasn't ready to say goodbye to summer, or maybe I
just got behind on my postings.Whatever it was, I couldn’t let the end of September go by without posting
my favourite Berry Pavlova. And then I promise I will turn the page to fall.

The biggest surprise is how long it’s taken me to post this
recipe, regardless of the season.As you might guess from the name of this blog, I love meringues, and
I’ve been making this dessert for years.I’ve been hesitant to post it because meringues are
unpredictable and I didn’t know how the photos would turn out.

I made this pavlova in August, with fresh berries.I generally make it in the summer,
although I’ve also made it for Christmas using frozen berries, with great
results.I often make it with a
mix of blueberries, raspberries and strawberries, but opted for just raspberries this time because I
thought it would look pretty against the checked tablecloth. Because that's the kind of thing you think about when you're making a summer recipe.

Preheat oven to 275 degrees with rack in middle.Lightly butter 3 - 8” or 9” round cake
pans, and line bottoms with a round of parchment paper.

Combine sugar, brown sugar and cornstarch in a small bowl
and set aside.

In another small bowl, stir together vanilla and vinegar.

Beat egg whites with a pinch of salt using an electric mixer
at medium speed until they hold soft peaks.Increase speed to medium-high and add sugar mixture 1 Tbsp
at a time.After all sugar has
been added, beat one minute more.Add vinegar mixture, then beat at high speed until meringue is glossy
and holds stiff peaks, about 5 minutes.Spoon meringue into pans and smooth tops.

Bake about 1 hour.Turn oven off and prop door open slightly with a wooden spoon.Cool meringues in oven one hour.Meringues may sink slightly and crack
while cooking.

Run knife along sides of cake pans and carefully turn
meringues out of pans.Carefully
peel off parchment, and turn right side up.

To macerate fruit:

Toss berries with sugar and let stand at room temperature
until ready to use, up to one hour.

Assemble dessert:

Beat heavy cream using an electric mixer
until it just holds soft peaks. Add sour cream and mix until just combined. Put one meringue on a serving plate and spread one third of whipped
cream over it.Spoon one third of
fruit over top.Repeat with
remaining meringues, cream and fruit.

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comments:

Meringues are so versatile! I use them all year round. Most often in a lemon angel pie. :) Your pavlova is divine, Beth. There's just something about that crunch and melt-in-your-mouth of the meringue that I love.

Beth, Raspberries are still showing up in the markets here....everyone needs a final celebration of a season just gone. I love meringues. I will tuck this recipe back for next year. Happy Sunday. Bonnie

Great looking dish! The weather has been warm enough that it's easy to pretend it's still summer. Anyway, I only worked with meringue for the first time a year or so ago - and it really is easy. I haven't done a Pavlova, though - you've persuaded me I should! Thanks for this.

Pavlova with raspberries is a favourite of mine also Beth. I love the idea of a three layer pavlova, as it would be so impressive with a bit of height to it. The brown sugar is an interesting addition.

Yum, brown sugar pavlova-I can imagine the flavor!I bought 2 baskets of raspberries at the market today- I love my apples and pumpkins but not ready to give up fresh berries;-)I'm all for sharing one last Summer recipe especially when it looks as good as your pavlova-congratulations!

I had never heard of Pavlova until my daughter spent 18 months in Australia serving for our church (Church of Jesus Christ of Latter Day Saints or the Mormons).She fell in love with the Australian people and Pavlova. I just bought some raspberries at Costco. Looks like dessert for tomorrow!

I like holding on to summer as long as possible. While I do love all the autumn recipes it is a nice change seeing something other than pumpkin or apples. Your Pavlova looks perfect! Thanks for sharing:)

Beth, not too late at all to post a recipe with fresh raspberries - the weather is still so warm around here that it does not really feel like fall yet. The Pavlova looks like pure deliciousness on a plate - I would love to try this recipe one day!